Description

Penne Arrabbiata is a classic Italian pasta dish featuring penne tossed in a spicy tomato sauce made with garlic, crushed red pepper flakes, and fresh parsley. This quick and flavorful recipe is perfect for a satisfying weeknight dinner and can easily be made vegan by omitting the Parmesan cheese.

Ingredients

Pasta

12 oz penne pasta

Sauce

2 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes (adjust to taste)
1 (28 oz) can crushed tomatoes
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
1/4 cup fresh parsley, chopped

To Serve

Grated Parmesan cheese (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
Prepare the Sauce Base: Meanwhile, heat olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes, sautéing for 30 to 60 seconds until fragrant but not browned to avoid bitterness.
Simmer the Sauce: Stir in crushed tomatoes, salt, black pepper, and sugar if using. Bring the sauce to a simmer and let it cook uncovered for 10 to 15 minutes, stirring occasionally until it thickens slightly.
Combine Pasta and Sauce: Add the drained pasta to the skillet and toss well to coat the pasta evenly with the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
Finish and Serve: Stir in chopped fresh parsley and serve hot. Top with grated Parmesan cheese if desired for added richness.

Notes

Adjust the amount of red pepper flakes to make the sauce spicier.
For a heartier dish, add sautéed mushrooms or Italian sausage.
The recipe is naturally vegan if you omit the Parmesan cheese.